Skappel Bread
Moist whole grain bread without kneading is perfect when you want easy baking with plenty of flavor and texture. This recipe for Skappel bread is quickly stirre…
Ingredienser
Instructions
Add sifted spelt flour, fine wholemeal spelt, pumpkin seeds, oats, flaxseeds, salt, dry yeast, water and sunflower seeds to a large bowl.
Stir the dough well until all the flour is hydrated and the dough is even.
Cover the bowl with a cloth and let the dough rise for 30 minutes.
Line a loaf tin with parchment paper.
Pour the dough into the tin and lightly smooth the top.
Let the bread proof for 45 minutes.
Heat the oven to 225 degrees.
Bake the bread in the tin for 40 minutes.
Remove the bread from the tin and bake for another 15 minutes, until the crust is firm and the bread seems cooked through.
Cool the bread completely on a wire rack before slicing.
Nutrition per serving
Energi ca. 2261 kcal
Protein 87.5 g
Fett 61.5 g
Karbohydrater 347.7 g
Fiber 45.4 g
Sukker 4.0 g
Salt 0.0 g
Tips & tricks
Let the bread cool completely before slicing. Whole grain breads with a lot of moisture need time to set, otherwise the slices can become sticky and compressed.
Did you know?
Skappel bread is an easy whole grain bread where the dough is stirred together instead of kneaded. Spelt, oats and seeds give flavor, moisture and more chew than regular white bread. Because the dough is loose and poured straight into the tin, the bread is ideal when you want whole grain baking with little effort.
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